To make the margarita mix; heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice. Leftovers will keep 7-10 days in a jar in the fridge.

To make frozen margaritas, freeze the lime mix into ice cubes. Blend the ice cubes with chilled tequila and orange liqueur until uniformly slushy.

]]>http://nationalmargaritaday.com/margarita-recipes/diy-margarita-mix/feed/0Roasted Blueberry Basil Margarita Recipehttp://nationalmargaritaday.com/blog/roasted-blueberry-basil-margarita-recipe/
http://nationalmargaritaday.com/blog/roasted-blueberry-basil-margarita-recipe/#commentsTue, 17 Feb 2015 19:22:52 +0000http://nationalmargaritaday.com/?p=472That I had the patience to roast berries before putting them in this beverage

or

that I put something green, like a vegetable, in my margarita. Basil is a vegetable. Hear me roar.

I cannot take the credit for this amazing concoction; it comes straight from the most amazing Mexican restaurant in Hermosa Beach – Palmilla. It is right off the pier where you can listen to waves crashing in the distance while enjoying this refreshing, beachy drink. You should definitely go!

]]>http://nationalmargaritaday.com/blog/cucumber-jalapeno-margarita-recipe/feed/0Cucumber Cilantro Margarita Recipehttp://nationalmargaritaday.com/blog/cucumber-cilantro-margarita-recipe/
http://nationalmargaritaday.com/blog/cucumber-cilantro-margarita-recipe/#commentsTue, 17 Feb 2015 18:47:28 +0000http://nationalmargaritaday.com/?p=465I know, I know–this drink is almost a glowing neon green color. Enough to make you nervous, perhaps; it looks like it’d be right at home being clutched by a stumbling reveler wearing a “Kiss Me, I’m Irish” shirt on a bright and early Las Vegas morning on, say, March 18th of any given year. One imagines.

PRINT FRIENDLY Ingredient List & Instructions on last page

Appearances are deceiving little suckers, though.

What we have here is 100% fresh, natural green color from plants–cilantro to be exact–that grew in the dirt, not a test tube in a lab. Mother Nature knows how to party too, you know.

Inspired by a margarita a friend of mine enjoyed and told me about, this variation on a classic has become a favorite of mine. Cucumber and cilantro don’t really intersect much traditionally, which is a shame; their crisp, bright, green flavors mesh gorgeously. In this case, the end result is refreshing–not syrupy, and not sweet.

]]>http://nationalmargaritaday.com/blog/cucumber-cilantro-margarita-recipe/feed/0Strawberry Sriracha Margarita Recipehttp://nationalmargaritaday.com/blog/strawberry-sriracha-margarita-recipe/
http://nationalmargaritaday.com/blog/strawberry-sriracha-margarita-recipe/#commentsTue, 17 Feb 2015 18:39:11 +0000http://nationalmargaritaday.com/?p=462In this sassy, seasonal margarita recipe, Jackie spices up a strawberry margarita with just the teeniest bit of Sriracha for an unbeatable boozy treat. If you’ve been down the ethnic food section of your local grocery store, you’ve probably spotted the iconic rooster on a bottle of Sriracha hot sauce. Grab a bottle quick, because this spicy sauce packs a smooth chili flavor with just a touch of sweetness making it perfect for pairing with fruit. Strawberry and Sriracha blend together in an emulsion to give new meaning to the phrase, “sweet and spice, and everything nice.” Add a shot of tequila, and you’ve got yourself a mean drink!

Add all ingredients to a blender, blend until smooth. Pour into a sugar rimmed margarita glass.

noshon.it

]]>http://nationalmargaritaday.com/blog/strawberry-sriracha-margarita-recipe/feed/0Easy Make Ahead Mason Jar Frozen Margarita Recipehttp://nationalmargaritaday.com/blog/easy-make-ahead-mason-jar-margarita-recipe/
http://nationalmargaritaday.com/blog/easy-make-ahead-mason-jar-margarita-recipe/#commentsTue, 17 Feb 2015 18:24:34 +0000http://nationalmargaritaday.com/?p=460By making these frozen margaritas ahead and pouring them into individual size mason jars before refreezing them, they are ready to serve when the guests arrive. No last minute preparation or blending drinks throughout the party. Love the convenience; and it’s a fun, novel way to serve the margaritas that our guests always enjoy.

4In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.

Drink one or two of these on an empty stomach early in your evening. Wrap up the night with some protein and fat, and you are set. You socialized, got your head change, and did not do too much damage to yourself. There is also some chemistry behind the recommendations. The lime juice blunts insulin release and the carbon dioxide bubbles in the soda water act as what’s called a “nonpolar solvent.” This actually extracts the alcohol from the drink and delivers it to your system faster. Better living through chemistry!

landstuhlcrossfit.com/

]]>http://nationalmargaritaday.com/blog/crossfit-margarita-recipe-crossfitters/feed/0Gift Idea – Margarita Baskethttp://nationalmargaritaday.com/uncategorized/gift-idea-margarita-basket/
http://nationalmargaritaday.com/uncategorized/gift-idea-margarita-basket/#commentsFri, 13 Feb 2015 02:56:42 +0000http://nationalmargaritaday.com/?p=440A nice thing about the margarita basket idea is that you can vary it to fit your budget. For example you could skip the squeezer and add more limes, vary the types of tequila and orange liquor or skip the liquor and put in margarita glasses, coarse salt, a lime squeezer and some limes.

Be sure to include your favorite margarita recipe. Joan’s husband, Don, is the hit of the party when he makes his favorite recipe – here it is!

2. 1 tsp. avocado oil (if you are worried about oily skin just add a few drops)

3. A full shot of Vodka- go big or go home!

4. The juice of 1 lime (my limes were super wimpy juice producers so I used 2)

5. The zest of two limes- bright green zest only here, people! No white pith allowed.

5. 1/2 cup of coarse sea salt

6. 1/4 cup Rock Salt (I used some fun Pink Himalayan Rock Salt from my father in law but any food safe kind will do)

7. 1/4 cup white sugar

8. a FEW drops of essential oils if you like them/want to add them. I used Tea Tree and Eucalyptus oils and their scent goes so well with the lime! Yum.

9. 1 tsp. honey

Directions:

Add all ingredients to a bowl. Use a wooden spoon and some elbow grease OR a hand mixer on low speed to incorporate all ingredients into a smooth mixture. Dump this into little mason jars or resealable containers and you are good to go!

*This product is all natural and doesn’t include any type of binder. If left in high humidity or heat it WILL separate leaving sugars/salt/zest on the bottom and solids/oils on the top! Weird I know. If this happens and it freaks you out, just warm it again in the microwave or on a sunny table, put the lid on and shake/stir it up. No problem.

1 cup salt (fine sea salt if you have more sensitive skin, or coarse if you’re looking for more exfoliation)

4 tablespoons olive oil

Juice of 2 limes

A few drops of lemon essential oil

1-2 tablespoons of tequila (optional, but tequila works as a natural antiseptic—the perfect excuse!)

Directions:Mix all ingredients together into a small bowl until your scrub has reached a nice paste. Feel free to add more olive oil or salt as needed to acheive your ideal consistency. Use immediately or store in the fridge for up to two weeks.

Note: If you’re planning on shaving, make sure to use the scrub first as the acid in the lime juice and tequila can increase skin sensitivity

]]>http://nationalmargaritaday.com/blog/diy-margarita-salt-scrub-recipe/feed/08 Things you didn’t know about the Margaritahttp://nationalmargaritaday.com/blog/8-things-didnt-know-margarita/
http://nationalmargaritaday.com/blog/8-things-didnt-know-margarita/#commentsThu, 12 Feb 2015 21:25:09 +0000http://nationalmargaritaday.com/?p=433The most important holiday of the year, aka National Margarita Day, is February 22 and almost here!

We know you’ve already started perfecting your Margarita mixing abilities; what we’re here to provide is essential Margarita history and facts, which you can impress your friends with while you’re all out sipping Margs.

Read up on the frosty, citrusy cocktail below.

It is believed that the original Margarita was invented in 1948 in Aculpulco by socialite Margarita Sames.
(Source: Imbibe.com)

The first frozen margarita machine was invented by a high school drop-out named Mariano Martinez in 1971.
(Source: About.com Inventors; Photo: Smithsonian)

According to mixologist Dale DeGroff, a drink very similar to the Margarita, called the Tequila Daisy, was served at Tijuana’s Agua Caliente racetrack in the 1920s.
(Source: Food & Wine; Photo:Food & Wine)

The U.S. is the number one tequila market—larger and more important than Mexico.
(Source: Beverage Business)

2. Mix your ingredients. I decided to make half batch virgin and half batch 21 and over. So I mixed 1 cup warm water with the jello mix. Once the mix dissolved I poured a half cup of the mix into one bowl and a half cup into another.

Mix vanilla wafers and almonds until they are very finely ground. Melt white chocolate. Mix together remaining ingredients lime juice, marmalade, tequila and agave syrup then blend until smooth. Add dry mixture and chocolate. Mix well, into stiff dough. Roll into 1 inch balls, then roll balls in sugar. Pro tip – Make sure to use granulated sugar, they will get pasty if you use powdered sugar. A slight variation is to use green food coloring for some of the margarita balls. Store in refrigerator.

To prepare the limeade, pour fresh squeezed lime juice through a strainer. Mix with sugar and water until dissolved.

Margarita –

In a small pitcher combine 1 1/2 cups limeade, cherry juice, triple sec and tequila. Stir to combine. Serve over ice, garnished with cherries and additional lime slices if desired.
To make a non-alcoholic version mix together limeade and cherry juice. Fill glasses with ice about 2/3 full. Top with lemon-lime soda. Garnish with cherries and lime slices if desired.

Pour salt into a shallow dish large enough to fit the rim of the glasses you are using. Using 1 lime wedge for each glass, rub each rim. Dip rim in the plate of salt, and rotate gently to coat evenly. Place a lime wedge on each salted glass, and set aside.